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Almond Cookie Cups With Chocolate Mousse Recipe

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Almond Cookie Cups With Chocolate Mousse
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Ingredients
14
Count
Nutrition
366
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Heat oven to 350ºF. Spray 2 baking sheets with nonstick cooking spray.
  2. In medium bowl, stir together flour, sugar and salt. In another medium bowl, whisk together all remaining cookie ingredients except 3 tablespoons almonds. Add to flour mixture, whisking until smooth.
  3. For each cookie, spoon 1 1/2 tablespoons batter onto baking sheet; spread evenly to 6-inch round, eliminating any holes. Make only 2 cookies per baking sheet, placing at least 1 inch apart. Sprinkle each cookie with 1/8 of the sliced almonds.
  4. Bake one sheet at a time 6 to 8 minutes or just until tops are dry and light brown, with golden-brown edges. Immediately place cookies in 6-oz. custard cups. Place second custard cup over cookies to form cup shape.
  5. OR, you can cover the back of muffin tins with the warm cookie to get the same effect. Remove from molds; set on cooling rack. Cool completely. Repeat using remaining batter.
  6. To make chocolate mousse, place chocolate in heatproof medium bowl. Bring 1 inch water to a boil in medium saucepan. Remove from heat. Place bowl of chocolate over saucepan (bowl should not touch water). Let stand until melted. Stir. Remove from heat; set aside to cool.
  7. In small heavy saucepan over medium-low heat, whisk together 1/2 cup of the cream, corn syrup and egg yolks. Cook, whisking constantly, 5 to 6 minutes or until mixture is thick, covers back of spoon and reaches 160ºF. on instant-read thermometer. (Be careful not to overcook.).
  8. Strain yolk mixture into chocolate. Immediately whisk briskly, making chocolate shiny and satin-smooth. Cool to 80ºF. to 85ºF. (Mixture should feel comfortable to the touch.).
  9. In large bowl, beat remaining 1 cup cream at medium-high speed until soft peaks form. Fold cooled chocolate mixture into whipped cream. Cover; refrigerate up to 8 hours. Bring to room temperature before serving.
  10. O serve, place tulip cups on individual dessert plates. Fill each with chocolate mousse; sprinkle with toasted almonds.
  11. TIP *To toast almonds, place on baking sheet; bake at 375ºF. for 6 minutes or until deep golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 365.55 Kcal (1530 kJ)
Calories from fat 242.02 Kcal
% Daily Value*
Total Fat 26.89g 41%
Cholesterol 99.84mg 33%
Sodium 91.36mg 4%
Potassium 190.36mg 4%
Total Carbs 29.21g 10%
Sugars 21.33g 85%
Dietary Fiber 2.22g 9%
Protein 6.57g 13%
Vitamin C 0.2mg 0%
Iron 1.3mg 7%
Calcium 52.5mg 5%
Amount Per 100 g
Calories 364.15 Kcal (1525 kJ)
Calories from fat 241.09 Kcal
% Daily Value*
Total Fat 26.79g 41%
Cholesterol 99.45mg 33%
Sodium 91.01mg 4%
Potassium 189.63mg 4%
Total Carbs 29.1g 10%
Sugars 21.25g 85%
Dietary Fiber 2.22g 9%
Protein 6.55g 13%
Vitamin C 0.2mg 0%
Iron 1.3mg 7%
Calcium 52.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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